Sterilized the jars by placing them filled with water in the canner that is half full of water. Add enough water to cover the jars. Bring water to a boil and allow it to boil for 10 minutes. Turn off the heat and leave jars in the hot water until ready to fill.

Wash lids and rings in hot soapy water. Dry off rings and set aside.

Place the lids in a small pan and cover with water. Bring to a simmer and then turn the heat off. Leave the lids in the hot water until ready to use. Lid preparation can be done while jelly is cooking.

Stir all of the ingredients together, except for the pectin, in a large saucepan. Bring them to a full boil. Stir occasionally.

Once the mixture is at a rolling boil add the liquid pectin and allow it to boil for 1 minute. Continue to stir during this time.

"This is the best! Each year I get fresh roasted chilies at our local farmers market. I clean and chop them up and throw them in the freezer. I substituted the canned chilies for those in the freezer. It is hot! But oh so good! Done two batches this week!"

"My wife made a batch of this last week. I found the recipe & asked her to try it. I had her add a little extra jalapeno peppers because I figured I would like the extra heat. This jelly is the best! I like it on crackers or her homemade bread. You have to try it!"